Events

Many of our events are open to the public as well as our membership.

3rd Annual International Women’s Day Celebration

Wednesday 6th March  from 6pm to 8.30pm at the Smeg Showroom 14 Lower Regent Street SW1Y 4PH

“Women Who Have Changed the Way We Think About Food”

Sheila Dillon, host of BBC Radio 4’s The Food Programme will welcome panellists Renee Elliott, entrepreneur and organic pioneer who founded Planet Organic, the UK’s first organic supermarket; Angela Hartnett, MBE, one of the most high-profile women in the restaurant world and Chef Patron of several restaurants, including Michelin-starred Murano in London’s Mayfair; Diana Henry, award-winning food writer, journalist, broadcaster and author of over ten cookbooks including her latest: How to Eat a Peach; and Bee Wilson, award-winning food journalist and author, including her latest book The Way We Eat Now: Strategies for Eating in a World of Change (March 2019).

Meet our panellists:

Renee Elliott is an entrepreneur and organic pioneer who founded Planet Organic, the UK’s first organic supermarket in 1995. Her mission is to promote health in the community. She continues to work part-time at Planet Organic, hosts lectures to budding entrepreneurs, mentors startups, teaches healthy baking, and writes cookbooks, including What to Eat and How to Eat it: 99 Super Ingredients for a Healthy Life.

Angela Hartnett, MBE is an English chef and protégé of Gordon Ramsay. She was Chef-Patron at Angela Hartnett at The Connaught in London. Currently, she is Chef Patron for Murano restaurant, Cafe Murano in St James’s and Covent Garden, Cucina Angelina in Courchevel (France) and joint owner of Merchant’s Tavern in Shoreditch. Angela Hartnett is one of the most high-profile women in the restaurant world and the author of several cookbooks including Angela Harnett’s Cucina.

Ching He Huang is an International Emmy nominated TV chef & cookery author who has become an ambassador of Chinese cooking around the world. Born in Taiwan, raised in South Africa and the U.K., cookery was a vital connection between Ching and her Chinese heritage. Ching’s approach to cookery stems from the traditional cooking and lifestyles of her farming community grandparents in Southern Taiwan, and these are her major food influences.

Diana Henry is an award-winning food writer, journalist and broadcaster. She is the author of over ten books including Crazy Water, Pickled Lemons; Roast Figs, Sugar Snow; Food from Plenty; Salt, Sugar, Smoke; and A Change of Appetite. Her latest book is How to Eat a Peach. She won the prestigious James Beard Award in March 2016 and has been named Cookery Writer of the year twice by Fortnum & Mason Food & Drink Awards as well as Cookery Journalist of the Year three times by the Guild of Food Writers.

Bee Wilson is a food journalist, author and broadcaster. Her books include The Hive: The Story of the Honeybee and Us; Swindled: From Poison Sweets to Counterfeit Coffee; First Bite: How We Learn to Eat. Her newest book is The Way We Eat Now: Strategies for Eating in a World of Change (out in March 2019). She has been named Guild of Food Writers food journalist of the year as well as being awarded Food Book of the Year at the Fortnum & Mason Food & Drink Awards.

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